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English cookbook, 1770-1790
Recipe 85-86
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85. To Pickle Codlings Take 'em at full Growth before they are ripe & lay 'em in a strong Brine, Shift 'em into Fresh Brine every other Day, let 'em lay 8 or 9 days at least then take out the stalk carefully w:th as much of the apple as will make room to get out the core & fit the place again, then fill the hole w:th sliced Ginger, whole cloves of Garlick & whole mustard seed, tye 'em round w:th thread, to keep the stople on, the n make your pickle w:th white wine [lager?] garlick & mustard as before, pour it on boyling hot repeat this ten times, add a little fresh vineager, then they may be allways covered, tye'em down close, the longer they are kept the better 86. To pickle Walnuts Take 'em while they are tender, lay 'em in Spring Water, rub 'em out w:th a Flanen every day for three weeks, putting 'em in Fresh Water every time, then put 'em into vinegar as long, rub 'em out & change the vinegar once, then put in a handfull of salt, let 'em be very clean rub'd the last time, then lay'em into a pot w:th a great qu:ty of Garlick & Mustard, Horse Rheddish, Cloves, Pepper, mace, Ginger between Every Row Then tye the pot up close first fill it w:th cold vinegar
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85. To Pickle Codlings Take 'em at full Growth before they are ripe & lay 'em in a strong Brine, Shift 'em into Fresh Brine every other Day, let 'em lay 8 or 9 days at least then take out the stalk carefully w:th as much of the apple as will make room to get out the core & fit the place again, then fill the hole w:th sliced Ginger, whole cloves of Garlick & whole mustard seed, tye 'em round w:th thread, to keep the stople on, the n make your pickle w:th white wine [lager?] garlick & mustard as before, pour it on boyling hot repeat this ten times, add a little fresh vineager, then they may be allways covered, tye'em down close, the longer they are kept the better 86. To pickle Walnuts Take 'em while they are tender, lay 'em in Spring Water, rub 'em out w:th a Flanen every day for three weeks, putting 'em in Fresh Water every time, then put 'em into vinegar as long, rub 'em out & change the vinegar once, then put in a handfull of salt, let 'em be very clean rub'd the last time, then lay'em into a pot w:th a great qu:ty of Garlick & Mustard, Horse Rheddish, Cloves, Pepper, mace, Ginger between Every Row Then tye the pot up close first fill it w:th cold vinegar
Szathmary Culinary Manuscripts and Cookbooks
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